Emir
Cappadocia, Turkey
A high-acid, mineral white of Cappadocia's volcanic vineyards, with lemon and green apple, made both as a crisp still wine and as sparkling.
Sensory profile
Characteristics
Flavor & aroma
At a glance
Production facts
Prevalence
Niche
Climate
Cool climate
Ripening
Mid season
Wine styles
Still, Sparkling
Where it's grown
Geography
Shaded areas are the state, province or département(s) containing each region, so they run wider than the appellations themselves.
Turkey
Cappadocia, Central Anatolia
Volcanic tuff at over 1,000 metres gives its crisp, mineral character.
Background
Origin & History
Emir means ruler, and the grape is one of the oldest local varieties of Central Anatolia, grown for centuries in Cappadocia, where viticulture goes back to antiquity. It is grown at more than 1,000 metres on volcanic soils of sand, decomposed tuff and limestone, with hot days and cold nights that keep its acidity high.
The wines are pale straw with green reflections, light to medium in body, with razor-sharp acidity and a salty, mineral streak alongside citrus, green apple and a herbal note. Emir is usually made unoaked in stainless steel to keep its freshness, for drinking young, and its acidity makes it well suited to sparkling wine.
Lineage
Family tree
Parentage not recorded — Emir is an old variety of unknown origin.
No crossings involving Emir are documented in the collection yet.